Kielbasa Au Gratin Pot Pie

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.
Pot pies! I haven’t visited these in quite some time. I bought a pretty awesome potpie book in August before our Milwaukee to Florida road trip, and my sister and I spent a good two hours discussing the recipes in it. This was the perfect opportunity to use it. I pulled it out eagerly thumbing through my earmarks. Chicken, turkey, even salmon all appeared in it’s pages but nothing really came out and tickled my fancy. Drats….time to brainstorm.

The heartiness of a pot pie reminds me of colder weather and of home. Once the tempuratures start to fall in autumn school started. So did Market Day. My mom would buy these little chicken pot pies from them and my dad would bake them off during the week. They were yummy and my favorite thing she would order (Twice baked potatoes were the runner up). But I could hardly order some frozen pot pies and call this challenge completed. Besides, does Market Day still even exist?! However those memories of the olden days got me thinking to other weeknight meals my daddy would whip up. I remember him making a ring bologna ( kielbasa) and pairing it with potatoes. Oh man, I haven’t had that in years! I loved that meal too. I happily told my Aunt who, as luck would have it, remembered how my grandfather would make the potatoes.  That is how Kielbasa Au Gratin Potpie was born…

Aunt Sandi’s Kielbasa Au Gratin.
Your favorite pie crust recipe ( enough for a double crust pie)
5 cups  peeled cubed idaho potatoes
Olive oil
1 large onion
3 cloves garlic smashed
1 -14 oz kielbasa. sliced, then quartered
Kosher salt and black pepper
1 cup heavy cream
1 cup cheddar
– Preheat oven to 450 and place rack in lower third of oven.
– In a 9 ” deep dish pie plate, bake bottom crust for 10- 11 minutes or until starting to turn golden. 
– In a large pan, sauté onions in olive oil until soft on medium heat. Add potatoes and garlic. Salt and pepper to taste and cook for an additional 5 minutes.
– Add kielbasa and stir to combine. Cover and simmer until potatoes are fork tender, stirring occasionally, about 15 to 20 min.
– Once potatoes have reached desired doneness pour in cream, and add cheese, stir to combine.
– Pour into bottom crust and top with second pie crust. Cut some venting slits and bake at 450 degrees for 20 minutes until upper crust is golden.

I can’t get enough of this. I love it love it love it. If I close my eyes, I can even picture sitting in my parents kitchen the square table with the big block on one wall and the painting they bought on a cruise on the other wall. I feel like the man from ratatouille…I am home.
Dream. Bake. Believe.
Love, Steffie


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